edamame fried rice

01Jun

I know I have a winning dish when one of my kids asks if he can have it in his bag lunch for school the next day. What a great lunch for a growing kid…whole grain, protein from the edamame and egg, and veggies too! It’s good to be reminded that we can think outside the box (insulated bag) for our kids meals away from home.

I think this recipe would also be great with the addition of sautéed mushrooms and/or broccoli.

Edamame Fried Rice

3 cups cooked brown basmati rice

2 egg whites

1 whole egg

1 Tbsp. canola oil

1/2 onion, chopped

2 garlic cloves, minced

6 green onions, chopped, white and green parts separated

3/4 cup shredded carrot

1 cup shelled edamame, thawed if frozen

2 Tbsp. soy sauce

salt and pepper to taste

Sriracha, optional

Heat a large skillet or wok coated with non-stick spray over medium-high heat. Combine egg whites and whole egg, season with salt and pepper, and scramble in prepared pan. Set aside and clean pan.

Reheat pan over high and add oil. Saute onion, garlic, whites of green onion and carrot for one minute, stirring constantly to avoid browning. Add rice and cook for several minutes, until heated through. Add scrambled egg, edamame, soy sauce, and green parts of onion. Cook for one minute, stirring frequently, until heated through. Serve with sriracha, if desired. Serves 6.

Recipe from skinnytaste.com. This website calculates that each serving (slightly under 1 cup) has 5 PointsPlus.